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Gums And Stabilisers For The Food Industry 17 The Changing Face Of Food Manufacture The Role Of Hydrocolloids Peter Williams

Name: Gums And Stabilisers For The Food Industry 17 The Changing Face Of Food Manufacture The Role Of Hydrocolloids Peter Williams
SKU: BELL-4668688
Price: 31.00 USD
Availability: InStock
Rating: 4.1 (50 reviews)

SKU: BELL-4668688

$ 31.00 ~~$ 45.00~~ (-31%)

4.1

50 reviews

Gums And Stabilisers For The Food Industry 17 The Changing Face Of Food Manufacture The Role Of Hydrocolloids Peter Williams instant download after payment.

Publisher: Royal Society of Chemistry

File Extension: PDF

File size: 13.69 MB

Pages: 404

Author: Peter Williams, Glyn Phillips.

ISBN: 9781782621300, 178262130X

Language: English

Year: 2014

Product desciption

Gums And Stabilisers For The Food Industry 17 The Changing Face Of Food Manufacture The Role Of Hydrocolloids Peter Williams by Peter Williams, Glyn Phillips. 9781782621300, 178262130X instant download after payment.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.